Old Russian cuisine of the 16th century and later was famous for interesting and unusual dishes, many of which are still quite popular among the inhabitants of our country. Further in the material will be considered several almost lost recipes that can be quite easily implemented today.
Blast
Today, such a drink can also be found under the name "Uzvar". This drink, according to the history of ancient Russian cuisine, is a kind of jelly made from dried fruits. Traditionally, it was served on Christmas Eve. You will need:
- 100 grams of dried pears;
- 100 grams of dried apples;
- 100 grams of prunes;
- two and a half liters of water;
- sugar or honey.
Cooking
According to the indicated proportions, you should get four servings of this drink. Here's what you need to do:
- All dried fruits must be carefully sorted so that they do not have various extraneous debris left in them.
- Next, put them all in a deep pot and fill with water. Keep all components covered with water.
- Now cover the dishes and leave overnight.
- The next morning, turn on a small fire on the stove; remove the lid, set the pan on top and, stirring occasionally, bring to a boil.
- After this, the broth from the old Russian cuisine should continue to cook for another 15 minutes.
- During the remaining time, taste the drink and add sugar or honey (depending on preference).
- Then remove the pan from the stove and let the contents cool to room temperature for three hours.
- As soon as the drink reaches the desired temperature, strain it in a separate container and can be served.
Tavranchuk
A rather unusual old Russian recipe for food, which was found both on the secular and on the monastery table. According to legends, it was prepared from meat, fish, and also from mushrooms. Also included were foods such as pickles, celery and turnips. For this recipe you will need:
- a kilogram of beef;
- a glass of bread kvass (preferably sour and homemade);
- three onions;
- head of garlic;
- two bay leaves;
- six peas of allspice;
- five sprigs of parsley;
- salt.
Cooking
The essence of this recipe of ancient Russian cuisine is the long languishing of the main ingredient (meat) in a small amount of liquid. The cooking instruction itself looks like this:
- Onions must be peeled, washed and cut with feathers.
- Peel and divide the garlic into thin slices.
- Rinse the meat, dry it with a paper towel and cut into large pieces.
- Heat the pan with butter and put the beef in it. Next, the main ingredient is quickly fried.
- Now in the prepared clay pan you need to put a layer of meat, onion and garlic on top. Alternate until all ingredients have run out.
- At the very top are laid out bay leaf and pepper.
- Then all the contents must be filled with kvass.
- At this stage, you need to warm the oven to 180 degrees and place the dishes with the workpiece in it. For three hours, cook at the indicated temperature, at the fourth temperature can be reduced to 160 degrees. Make sure that the contents do not become too dry.
- Before serving such an interesting dish from the books of ancient Russian cuisine to the table, you need to sprinkle it with chopped parsley. Also, it is worth adding various pickles, herbs and rye bread. Garnish is optional, but if you want, any grits will do.
Pigus
It is often found under the name "bigus". This recipe for dishes of ancient Russian cuisine was even somewhat more popular than the world famous cabbage soup. It is worth noting that to this day the exact recipe for this stew has not been preserved. However, there are some processed options that can be prepared at home. Further in the material we will analyze some of them.
The first is a standard recipe. To prepare the dish you need to prepare the following:
- kilogram of meat ribs;
- 300 grams of cabbage;
- 300 grams of sour cabbage;
- one carrot;
- onion head;
- one and a half teaspoons of caraway seeds;
- two bay leaves;
- black pepper;
- salt.
Cooking Pigus
As noted earlier, all of these recipes are not an exact copy of the original. But it is quite possible to get a tasty and fragrant dish, if all proportions and steps are strictly observed:
- Rinse and dry the meat with a paper towel;
- Heat a pan with oil and put ribs there. They must be cooked until golden brown.
- After that, a glass of water is added to the pan, and it is covered with a lid. Further, the contents remain stewed for an hour.
- At this time, the carrots need to be washed and grated on a medium grater.
- Peel the onion, rinse and cut into rings. They, in turn, need to be divided into quarters.
- Both ingredients are added to the meat. Everything remains stewed for another 10 ten minutes.
- At this time, according to a recipe for dishes of ancient Russian cuisine, you need to chop fresh head of cabbage (300 grams).
- Then it needs to be reported to other products. Half of caraway seeds and bay leaf are added there.
- The top layer is laid out a layer of sour cabbage. The remaining spices crumble over it.
- Then a glass of water is poured again, and the contents are covered and left to stew for another half hour. Stir the dish periodically at this time.
- Before you unload all the ingredients from the pan and serve this Old Russian food to the table, you should try it to determine if you need to add additional ingredients or not. Depends on preferences.
When consumed, the dish should be fresh, hot and preferably served with a side dish. But this is optional.
Pigus with potatoes
Another recipe for Old Russian cuisine (photo presented in the article), which will help to properly prepare this dish. To implement it, you need to prepare:
- four medium potato tubers;
- 200 grams of sour cabbage;
- two medium-sized onion heads;
- four pieces of wild garlic;
- one carrot;
- one pea pod;
- a sprig of dill;
- tomato paste (teaspoon);
- Bay leaf;
- cooking oil.
Step cooking
To correctly recreate this recipe of ancient Russian cuisine at home, you just need to follow all the steps. They are presented below:
- Wash and wipe the carrots on a coarse grater.
- Peel the onion and cut into rings. They, in turn, need to be divided into quarters.
- Wash, peel and chop the potatoes in large pieces.
- Warm the pan with oil and put carrots and onions on it. Both ingredients are fried until golden brown.
- At this time, you need to squeeze sauerkraut and put it in a pan when the first batch of vegetables is ready.
- Now all the ingredients need to be regularly mixed and fried until the cabbage has a dark golden hue.
- Next, you need to chop dill and wild leek.
- After that, potatoes and bay leaves are reported in the pan. Everything is filled with water and mixes well.
- Next, add a spoonful of tomato paste and mix again. A practically prepared dish of ancient Russian cuisine should be covered and left to stew for an additional 20 minutes, until the potatoes are completely ready.
- At this stage, prepared greens are added to the pan. Pigus is served hot, it is worth adding sour cream or salad.
And one more option
In this case, the recipe for ancient Russian cuisine using pork meat will be analyzed. To create it, you need to prepare the following products:
- 400 grams of pork carcass;
- a pound of white cabbage;
- 400 grams of sauerkraut;
- onion head;
- one carrot;
- 150 grams of prunes;
- Bay leaf;
- spices to taste.
Cooking pork
To properly prepare this recipe for ancient Russian cuisine, follow all the proportions and steps in the strictly specified order:
- The meat must be washed, dried with a paper towel and cut into medium-sized pieces. Or the way you prefer.
- Next, you need to heat the pan and fry it without using oil. Three minutes should be kept on high fire, and then on average another 15 minutes before the appearance of a golden crust. Do not worry about the fact that pork can burn. As a substitute for oil, the fat secreted by it is suitable.
- Peel the onion and cut into rings, which then need to be divided into halves.
- Then they are added to the meat and cooked until soft.
- Carrots need to be washed, peeled, grated and added to the pan to the rest of the ingredients, along with bay leaves and spices. Fry everything for another five minutes.
- After the specified time, add sauerkraut to other products. Mix everything, cover and leave to simmer for 15 minutes.
- During this time, you need to chop the white cabbage into pieces and after the specified period - add to the pan. Stir all products again until the ingredients are evenly distributed, cover and cook for another hour, stirring regularly.
- The last step in the preparation of this dish of ancient Russian cuisine is the processing of prunes. It must be poured with boiling water and allowed to soak.
- As soon as the 60 minutes mentioned above have passed, the last ingredient can be added to the pan, mix everything again and let it stew for an additional 20 minutes. After that, turn it off - and you can serve it to the table.
Steamed turnip
She was one of the main products in ancient Russian cuisine, periodically replacing meat, fish and even cereals. However, at the moment there are too few ideas on how to use this vegetable in cooking. Nevertheless, some methods of its preparation are quite relevant. To implement one of them you will need:
- two turnips (if you use an extremely small vegetable, it is better to take four or five);
- a tablespoon of water;
- onion head;
- two tablespoons of sunflower oil;
- a bunch of fresh herbs;
- salt.
Cooking Turnips
In home cooking, turnips are often used as a substitute for potatoes in soups. In this case, you need to perform the following steps:
- Rinse the vegetable properly, peel it and cut it either into strips or into slices. If you use several small pieces, then you can even not cut them.
- Pour the indicated amount of water into the bottom of the pot in which the dish will be baked.
- Next, chopped turnip must be folded into the prepared dishes, add spices and salt (if you think it is necessary, this is not required with a prescription).
- The oven must be heated to 165 degrees.
- After this, the pot must be placed on a baking sheet and baked for an hour.
- Once the dish is ready, it needs to be transferred to a salad bowl. But this recipe of old Russian cuisine does not end there.
- Next, you should peel the onion from the husk, rinse and cut into half rings.
- Wash greens and chop finely.
- Download both ingredients to turnip, pour on top of sunflower oil, salt and mix well. You can serve the dish as a main dish or as a side dish for fish. Actually, precisely because of the excellent combination with fish, turnips are often replaced with potatoes.
Jour
A rather unusual recipe that was forgotten due to the specific taste and smell that comes from it. The problem is oatmeal, which is used for cooking. The bottom line is that after processing it acquires a flavor similar to yeast. Nevertheless, the dish is also known as longevity soup, but because it is still worth paying attention to it. To prepare, you need to prepare:
- 800 grams of oatmeal;
- two glasses of water.
Jura cooking process
Interestingly, the dish itself turns out to be quite sweet and generally resembles the taste and appearance of jelly. Such ingredients as honey, viburnum, various berries, butter or dried fruits were served with him before. Dessert is prepared as follows:
- Water needs to be heated, but not boiled.
- After this, you need to start gradually pouring it into the prepared oatmeal. In this case, it is necessary to mix both ingredients thoroughly so that lumps do not form and the mass turns out to be a homogeneous consistency.
- The resulting mass must be covered and put in a warm place for three hours to form a dough.
- After the specified time, the contents must be filtered through cheesecloth into another baking dish.
- At this stage, the oven warms up to 170 degrees. The workpiece is placed in it.
- It should be cooked until it looks like a thick jelly. In doing so, do not forget to periodically stir the contents.
Ready dessert can be served with milk. It is also worth noting that dzhur (without various additives) is useful for the gastrointestinal tract. In this regard, it can be periodically consumed by people who adhere to special diets.
Cherry jelly
In ancient Russian cuisine, this peculiar pudding was prepared with the addition of wine and was popular for a very long time. Nevertheless, the exact recipes were lost and the popularity of the dish gradually faded away. But at the moment there are still options close to the original recipe. Let's try to perform one of them, we should prepare:
- three glasses of cherries;
- one and a half glasses of granulated sugar;
- half a glass of white wine;
- cinnamon (depending on preference, but not necessary);
- cloves (as well as with cinnamon).
Jellied Cooking
Despite the rather simple and close to the original recipe, it should be borne in mind that this is only one of the guesses about how this dish could be in its original form.
- Two out of three glasses of cherries pitted.
- Pour the prepared berries with sugar and leave to infuse for two hours. If you still decide, a small amount of cinnamon and cloves can be added to these two ingredients.
- Next, you need to rub the mixture through a sieve and mix with one glass of sugar. Pour half a glass of white wine into the same mass.
- Pour the resulting mixture with a small amount of boiling water and mix well.
- After this procedure, she needs to be allowed to brew.
- Next, peel the remaining cherries.
- The cooled mixture can be carefully transferred to a deep dish.
- Prepared berries are also invested there.
- All left again to cool.
- Ready jellied meat served with biscuits.
Summary
These are just some of the old recipes of ancient Russian cuisine at home that have been lost and fully or partially restored. For example, the following dishes were not included in the material:
- Soup of greens, vegetables, fish and crushed ice. In ancient times, this independent dish was called Botvina.
- Fish hookah. Distantly, it resembles roast, only with the use of various varieties of fish.
- Lean turnip stew. Also quite often met on the tables of Ancient Russia.
- Roasted swan.
Many of the recipes were completely lost, and you can learn about their existence only from various literary works or dictionaries.